The moment an egg is laid, physical and chemical changes begin to conspire against freshness. Warm temperatures encourage those changes, so newly laid eggs must be gathered frequently and refrigerated quickly.
Some eggs are still gathered by hand, but in most production facilities automated gathering belts do the job. Gathered eggs are moved into refrigerated holding rooms where temperatures are maintained between 40 and 45° F (5 and 7° C). Humidity is relatively high to minimize moisture loss but should not exceed 80 percent. Sometimes eggs are oiled as they are gathered.